Espresso Pastry Cream Recipe

Espresso Pastry Cream Recipe

  • 2 cups whole milk
  • 1/2 vanilla bean, split lengthwise
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/3 cup (packed) golden brown sugar
  • 1/4 cup cornstarch, sifted
  • 2 tablespoons instant espresso powder dissolved in 1 tablespoon water
  1. Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and discard bean.
  2. Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes. Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours. (Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.
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